Lima Bean Stew Recipe
Ingredients
| Water/Chicken broth / vegetable broth / wine | 1⁄4 Cup (4 tbs) | |
| Onion | 1 Medium, chopped | |
| Garlic | 2 Clove (10 gm), minced | |
| Unbleached all purpose flour | 2 Teaspoon | |
| Green bell pepper/Yellow bell pepper | 1 Medium, seeded and chopped | |
| Chopped tomatoes/Low sodium canned tomatoes | 2 Cup (32 tbs) | |
| Water | 1⁄4 Cup (4 tbs) | |
| Frozen lima beans | 4 Cup (64 tbs), frozen | |
| Chopped parsley | 1⁄2 Cup (8 tbs) | |
| Dried thyme leaves | 1⁄2 Teaspoon | |
| Cayenne pepper | 1 Pinch | |
| Black pepper | 1⁄4 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 947 Calories from Fat 60
% Daily Value*
Total Fat 7 g11%
Saturated Fat 1.6 g8.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 92.8 mg3.9%
Total Carbohydrates 180 g60%
Dietary Fiber 43.2 g172.7%
Sugars 31.4 g
Protein 52 g103.4%
Vitamin A 129.8% Vitamin C 586.2%
Calcium 40.3% Iron 146.9%
*Based on a 2000 Calorie diet
Directions
Add onion and garlic.
Cook and stir over medium heat for 5 minutes.
Add more liquid during this process if necessary.
Sprinkle the flour over the onions and stir.
Add the bell pepper and the tomatoes to the skillet.
Simmer, covered, for 10 minutes.
Add 1/4 cup water, lima beans, parsley, thyme, cayenne pepper, and black pepper.
Cover and simmer for 15 minutes over very low heat.
Chef
